Coconut Curry Salmon and Apple-Cheddar Kale Salad

Very few dinners in life are more satisfying than those involving curry sauce - and this one hits a home run. The rich coconut curry sauce pairs perfectly with thick salmon. You'll be licking the plate clean when no one's looking.

The richness of the curry is perfectly contrasted by a fresh kale salad. The coconut milk will warm you up while the crisp apples and kale leaves will lighten the meal overall and leave you craving more. Make this dinner to impress without sacrificing any health at all!



Coconut Curry Salmon
Time: 45 min

Ingredients:
2 tbsp red curry paste
4.5 tsp brown sugar
1.5 c light coconut milk
1 tbsp rice vinegar
1 tbsp low sodium soy sauce
1 tbsp lime juice
1 tsp dried basil
1/2 tbsp olive oil
2 6-oz salmon fillets
1/2 tsp black pepper

Put the curry paste, brown sugar, coconut milk, rice vinegar, and soy sauce in a medium pot. Put it over medium heat and whisk until well combined. Bring it to a boil and then reduce the heat. Let the curry mixture simmer for about 20 minutes or just over, whisking on occasion. The sauce should thicken and reduce.

Add the lime juice and basil. Stir well. Remove from heat but cover and keep warm.

While the sauce is finishing up, turn to the fish. Heat a pan over medium to medium-high heat. Add the olive oil, swirling to coat. Place the salmon in the pan and sprinkle the black pepper on top. Cook for 4-6 minutes on each side or until the salmon is cooked to your desired degree.

Serve the sauce poured over the salmon and enjoy! For best results, I suggest serving over brown rice with a handful of cilantro and cashews mixed in.

Servings: 2
Serving size: 1 fillet and about 2/3 c sauce
Nutrition: calories 320; carbs 16g; fat 21g; protein 13g; sodium 663mg; iron 11mg

Apple-Cheddar Kale Salad
Time: 10 min

Ingredients:
5 c kale, chopped
3 c apple, chopped
1 tbsp cider vinegar
1 tbsp olive oil
1/2 tsp black pepper
1/4 tsp sugar
1 tsp Dijon mustard
1 oz mild cheddar cheese, shredded

Place the kale and apple in a large salad bowl. In a separate small bowl, mix together the cider vinegar, olive oil, black pepper, sugar, and Dijon mustard. Whisk until well combined. Drizzle over the kale mix. Toss well until the kale is evenly coated. Sprinkle the cheese over the top and enjoy.

Servings: 4
Serving size: about 2 c
Nutrition: calories 152; carbs 22g; fat 7g; protein 5g; sodium 122mg; iron 9mg